Cauliflower soup with dill

3. Vegetable mix and soups

INGREDIENTS:

  • cauliflower
  • carrot
  • parsley
  • leek
  • celery
  • cauliflower cube
  • dill
Nutrition facts per 100g
Energy: 91kJ / 22kcal
Protein: 2,0g
Carbohydrates: 5,5g
Total fat: 0,2g

Preparation: boil 1-1,5 l of water with a stock cube or a meat stock  in a pot. Add the contents of the boiling brew and cook for 15-20 minutes. Season the soup to fit your taste, to improve the aroma and taste you can add cream to the soup.

Net weight Bulk container
Retail packaging 0,40 kg
0,45 kg		 20 x 0,40 kg = 8 kg
20 x 0,45 kg = 9 kg

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